Try this delicious cake recipe:
For the batter: beat the fat and sugar with the whisks of a mixer until light and creamy. Fold in eggs. Combine flour and baking powder and fold in. Spread the dough on a baking tray lined with parchment paper and bake in a heated oven at 200 °C, fan oven 180 °C, gas mark 4 for approx. 15 minutes. Cool.
For the topping: clean and rinse the rhubarb and cut into small pieces. Soften with about 75 ml water in 5-10 min and stir to a pulp. Soak red and white gelatin in cold water and let it melt together with sugar and vanilla sugar in the warm fruit pulp. As soon as the fruit pulp starts to firm up, whip the whipped cream until stiff and fold in. Spread the rhubarb cream on the cooled base. Leave to cool for 2-3 hours.
If necessary, put the currant jelly in a freezer bag form, warm it in hot water and cut a small corner of the bag into small pieces. Drip jelly over cake and cut cake into pieces.
Nutritional values per unit in about 220 Kcal , 14 g fat
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